What is the main difference between baking powder and soda?

- Contains a base (baking soda), an acid (cream of tartar), and a starch (cornstarch).

- When mixed with water, the acid and base react to release carbon dioxide gas, which causes baked goods to rise.

- The starch in baking powder prevents the reaction between the acid and base from happening too quickly, which allows for a more controlled rise in baked goods.

Baking soda:

- Is a base.

- When mixed with an acid, it releases carbon dioxide gas, which causes baked goods to rise.

- Baking soda must always be used in conjunction with an ingredient that is acidic (such as buttermilk, yogurt, or lemon juice) in order to react and release carbon dioxide gas.

- Baking soda has a slightly bitter taste, so it is important to use it in moderation.

In general, baking powder is more commonly used in baking than baking soda because it is easier to use and does not have a bitter taste. However, there are some cases where baking soda is preferable, such as when you want a more pronounced rise in your baked goods or when you are using an ingredient that is already acidic.